Give Store-Bought Stock A Silky Mouthfeel With Gelatin

Store-bought broths and stocks are certainly convenient, but they lack the silky texture and mouthfeel that you get from simmering bones for hours on end, extracting all of that wonderful collagen. To make the box stuff taste and feel more homemade, just add a little gelatin.

It may not be the most glamorous ingredient, but gelatin can vastly improve the texture of a variety of foods, from silky pan sauces to juicy meatballs. Serious Eats has compiled a whole bunch of tasty uses (linked below), but perhaps the most useful shortcut is for jazzing up a pot of boring broth:

So, when you're not up for brewing a whole potful of gelatin-rich broth, you can simply bloom some powdered gelatin in boxed or canned stock — about one and a half teaspoons per cup of stock will do the trick. A quick simmer and a pat of butter later, you'll have a mouth-coating white wine and fines herbes or creamy morel mushroom pan sauce with a restaurant-quality texture.

Just like that, watery sub-par broth becomes a warm, rich soup or sauce, adding a decadent element to a weeknight meal.

Only logged in users may vote for comments!

Get Permalink

Trending Stories Right Now

Yesterdays' announcement of the new Samsung Galaxy Fold might not have been as well executed as a famous Steve Jobs reveal but it was every bit as revolutionary. In the same way the iPhone and iPad completely changed what we expected from mobile devices, the Samsung Fold is poised to change the tech world. But while the hardware looks incredible, it's the software I want to focus on. In that brief glimpse, we saw how far iOS has fallen behind Android.

You've now had 24 hours to digest the Samsung Galaxy S10 smartphone and its bevy of game-changing features. If you've decided this phone is for you, pre-ordering from Samsung direct is a pretty smart option. But what if you can't afford to buy one outright?